Name: Sautéed Crosnes with Tarragon and Tangerines
Ingredients: Juice of 4 tangerines; ½ teaspoon sugar; 1 tablespoon finely chopped fresh tarragon; Zest of 1 tangerine; Salt and freshly ground black pepper; 450 g (1 lb) crosnes (Japanese artichokes), trimmed; 50 g (2 oz) unsalted butter

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Sautéed Crosnes with Tarragon and Tangerines

Ingredients

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